This refreshing homemade salsa and guacamole recipe combo will be a hit on your patio this summer.
I’ve been limiting my posting to once per week for a while now. But! I had to make an exception this week to drop in with this delicious combo. Salsa and guacamole are an essential summertime snack. And since this is a long weekend, there should be plenty of summer snacking in your plans.
This long weekend is actually going to be pretty quiet for us, and by choice. Between social gatherings and weekends spent nesting and preparing for the baby, we haven’t had much “us” time. One solid piece of “unsolicited advice” we’ve gotten from a few people over the last few months was to indulge in the simple things that we love to do as a couple. For Nick and I, these things include an evening in bed binge-watching a show with a steamy box of pizza between us, playing video games, and checking out new restaurants. This weekend, we’ll be doing just that. Munching on pizza and plowing through the rest of Chernobyl on HBO; enjoying one last fancy date night as a childless couple at a new steakhouse that recently opened up downtown; and of course, video games.
Homemade Salsa and Guacamole.
I’m not against buying jarred salsa every now and again. There’s definitely a time and place for it—like in a lusciously layered taco dip ;) But in the dead heat of the NC summer, I long for the fresh and chunky lime-infused tomato-y bits in this recipe. It’s a whole other experience—one that jarred salsa cannot match.
As for guac, I pretty much never buy it. It’s just way too satisfying to smash those creamy avocados yourself and season them to your own taste.
Anyway, have a fabulous long weekend! And if you’re in Canada, I hope you had an awesome long weekend last week :)
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.
- 5 ripe tomatoes, diced
- 1/3 cup red onion, diced
- 1 jalapeño, minced for a lot of extra heat, don't gut the jalapeño; throw the seeds into the mix.
- 3 cloves of garlic, minced
- 1 lime, zested and juiced
- 1/4 cup extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 cup freshly chopped cilantro (or flat leaf parsley, if you're like me and hate cilantro).
- 4 large avocados, peeled and pitted
- 1 lime, zested and juiced
- 1/4 tsp kosher salt, more to taste if necessary
- 1/3 cup of the homemade salsa, plus extra juice from the salsa due to the freshly chopped tomatoes, the salsa can get liquid-y. No biggie! Transfer some of that juice to your guac and mix it in :)
- Combine all of the ingredients together in a large bowl and toss until combined.Let stand for 15 minutes before serving, or cover and place in the refrigerator until serving time. (If you simply cover it with plastic wrap, it *will* make your fridge smell garlicky. Just a heads up ;) )
- Peel and pit the avocados, and place them into a large bowl. Smash them a few times with a form to break them down. Add the lime juice, kosher salt, and 5 TBSPs of the salsa, plus some of the juice from the salsa. Smash and mix until the guacamole reaches your ideal smoothness (some people like it chunky, some like it silky. You do you!)If not serving immediately, cover and place in the refrigerator until serving time.
- Serve with your fave tortilla chips!